Kale – A Nutritional Powerhouse


Kale - Eat it it for natural weight loss

If there was be one food that could protect you from disease, enhance your detoxification process as well as improve your metabolism. Then wouldn’t you like to know what it is?

You might have guessed blueberries. Nope. Actually, prunes have a higher antioxidant levels then blueberries, which is not well-known (check the back of the dried prunes package).

Today, it’s not about fruits, it’s about another food item.

By reading this newsletter, you know that greens win over grains in any kind of weight loss program. The reason for this is the fact that greens have more nutrients then grains. Plus, you can eat a much greater volume of greens to stay in your daily-allowed BMR.

So, (drum roll) the food item that you want to add to your diet  (and is probably the one with the biggest yuck factor) is … kale.  If you’re on the yuck side, I couldn’t agree more. But maybe it’s because you don’t know what to do with it.

Kale is traditionally prepared with lots of butter or olive oil, and garlic and sea salt. Yet there are other ways to prepare kale so you’ll want to eat it every day.

Why is kale number one?

Currently there is a testing procedure used by the USDA to determine the antioxidant capacity of fruits and vegetables. Criteria include levels of different antioxidants (vitamin A, C, E, ….) and phytochemicals that are found in plant food and how well everything works together as a team. The team’s power is the ability to fight free radicals. The ranking is called the ORAC and stands for “Oxygen Radical Absorbance Capacity.” There are different versions of the test. The best known has kale as number one among the vegetables with an ORAC value of 1770. Spinach is has an ORAC value of 1260.

How to prepare Kale and make it tasty?

Kale can taste rough, chewy and fibrous.

As I discovered, there is a way to make kale taste marvelous; keeping it very simple. In short, keep it raw. Remove the stem and then cut or tear it into very thin pieces. Finally, season it with a mustard Dijon dressing.

To make the dressing use three tablespoons of mustard, six tablespoons of water, the juice from one squeezed lemon and a pinch of sea salt. Mix it all together and pour it over the kale. Toss well.

For a change of texture, just add in some spinach. Keep it green. This salad is low in calories, helps to detoxify the liver (the site of the final stage of fat and carbohydrate metabolism) and provides you with mineral and vitamins.

Try it. Or join the conversation below if you have other suggestions.

Stay focused.


P.s.s.: Learn about “How to look better slim” with this free 10 part mini course at www.easyandsimpleweightloss.com




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